Today I want to offer you some very soft carrot cakes also known as camille. A great snack that is prepared quickly. If you don’t have half-circle molds, you can also use paper cups or a muffin tray, the result does not change. Furthermore, the decoration is not necessary, but it’s fun, so if you want you can prepare a light water glaze and attach the marzipan carrots. But now let’s see how to prepare these carrot cakes in the following recipe.
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, All Seasons
Ingredients
- 1 cup all-purpose flour
- 1 cup carrots (weight already peeled)
- 2/3 cup almond flour (or chopped almonds as I did)
- 1/4 cup almond milk
- 2 tbsps orange juice
- 1/4 cup peanut oil
- 1 tsp baking powder
- orange zest
- 1 egg
- as needed sugar carrots (optional)
Steps
Start preparing your carrot cakes by washing, peeling, and finely chopping the carrots. Then continue by whisking the egg with the sugar until you get a frothy and light mixture. Now alternate the all-purpose flour and almond flour with milk and orange juice, and finally add oil, orange zest, and baking powder. Pour the batter into silicone half-moon molds or whatever you have and bake in a preheated oven at 350°F for about 15-20 minutes.
At this point, your carrot cakes or camille are ready to be enjoyed. However, let them cool well before eating them.
If you love recipes with carrots, take a look HERE
Saby recommends…
If you want carrot cakes with a nice orange color, I recommend using peeled almonds, so without the skin, or almond flour.
